Easter is right around the corner and you know what that means… Easter eggs! And while I don’t quite understand the connection to Easter and colored eggs, it is a tradition I love to partake in. All my life I have happily bought egg coloring kits and mixed chemicals and dyes together to make pretty eggs. This year I thought of something new. I thought there has to be a more natural way to dye eggs for Easter. So I did some research and here is what I came up with.
For each of the following colors, use 1 cup of water with one of the following:
1 cup chopped purple cabbage = blue
1 cup red onion skins = lavender
1 cup yellow onion skins = orange
1 cup shredded beets = pink
2 tablespoons ground turmeric = yellow
For a dozen eggs, you will need about five cups of dye. So you can make five cups of one color using the same ratio or split it up and make one of each. In order to make the dye, mix the coloring agent (cabbage, onion skins, beets, or turmeric) with water in a saucepan and bring the water to a boil. Once the water is boiling, reduce it to a simmer for roughly 15 to 30 minutes. This timing difference depends heavily on how dark you want your eggs. As a rule of thumb, make sure the water is two shades darker than the desired color of your eggs. Once you have the desired color, remove the pan from the heat and let it cool before straining out the added ingredient. Add in a teaspoon of vinegar for every cup of water and you are ready to go!
Tip: Use white eggs to get the most color pay off. And if you didn’t already know, make sure the eggs are hard-boiled first!
Mix the dyes together for some fun, custom colors. Since all of the eggs are dyed with natural ingredients, they are safe to eat after. They might even have a little extra kick to them!